Recipes Included On This Page Mango Split with Macadamia Nuts and Rum Mexican Beans and Rice With Spicy Meatballs Microwave Creole Couscous - Vegan Moroccan Lamb and Chickpea Couscous My Kids' Favorite Spaghetti Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Mango Split with Macadamia Nuts and Rum Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 large ripe mangoes -- peeled and cut from the pit 1/4 cup packed brown sugar 1 tablespoon unsalted butter 1 tablespoon freshly squeezed lime juice 1/4 teaspoon ground cinnamon 1 tablespoon dark rum 1 pint mango sorbet 1 pint vanilla ice cream 1/2 cup sweetened whipped cream 1/2 cup macadamia nuts 2 tablespoons shredded coconut -- toasted Cut 3 of the mango cheeks into 2-inch-thick wedges. Cut the remaining cheek into 1/2-inch dice. In a small saucepan, combine the brown sugar, butter, lime juice and cinnamon. Cook over medium heat, stirring, until the mixture turns into a smooth caramel. Mix in the diced mango and simmer for 2 minutes. Remove from heat and stir in the rum. Using 4 shallow soup bowls, add 2 scoops of mango sorbet and 1 scoop of vanilla ice cream to each. Divide the mango wedges around the ice cream. Spoon the warm caramel sauce over the top. Garnish with whipped cream, macadamia nuts and coconut. Contributed to the FareShare Gazette by Dancer^; 10 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 336 Calories; 22g Fat (59.0% calories from fat); 4g Protein; 31g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 59mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 1/2 Fat; 2 Other Carbohydrates. * Exported from MasterCook * Mexican Beans and Rice With Spicy Meatballs Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound extra-lean ground beef 2 packages taco seasoning mix -- (1 1/4-ounce) 1/2 cup chopped fresh cilantro or parsley 1/2 cup plain bread crumbs 1/3 cup finely chopped carrots 3 1/2 cups water 2 1/4 ounces sliced ripe olives -- (1 can) drained 7 ounces diced green chiles -- (1 can) 6 garlic cloves -- minced 1 red bell pepper -- diced 2 cups converted white rice 15 ounces kidney beans -- (1 can) rinsed and drained To make the meatballs, in a medium bowl, combine the ground beef, 1/2 package taco seasoning mix, cilantro, bread crumbs, carrots and 1/2 cup of the water. Mix to blend well. Roll into 24 balls about 1 1/2 inches in diameter. Set aside. For the beans and rice, in a 4- or 5-quart electric slow cooker, mix together the remaining 3 cups water with the remaining taco seasoning mix, olives, green chiles, garlic, bell pepper and rice. Gently push the meatballs down into the rice mixture. Cover and cook on the low heat setting 4 hours or until the rice is just tender and the meatballs are cooked through. Gently stir in the beans. Cover and cook 30 minutes longer. Contributed to the FareShare Gazette by Dancer^; 12 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 291 Calories; 1g Fat (1.9% calories from fat); 18g Protein; 54g Carbohydrate; 19g Dietary Fiber; 0mg Cholesterol; 843mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Other Carbohydrates. * Exported from MasterCook * Microwave Creole Couscous - Vegan Recipe By : Serving Size : 4 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 cups couscous 4 cups V-8® vegetable juice, Spicy 2 tablespoons Chef Paul Prudhomme's Magic Salt Free Seasoning 1 package mixed vegetables with okra -- frozen Open frozen vegetables and soak in a bowl with cold water. Meanwhile bring spicy V8 to a boil in a microwave vessel in your microwave. Pour hot juice over couscous and seasoning in a 1.5 qt microwave safe casserole. Cover and let sit 15 minutes. Fluff gently. Pour vegetables into a colander and rinse in more cold water. Drain. They may not yet be defrosted. Add vegetables to couscous casserole. Microwave, uncovered, on high (1000 watts) 3-5 minutes, until heated through. If you are not a vegetarian: add a can of drained shrimp. Source : ""From Fatima's Kitchen"" NOTES : This is a quickie dinner with lots of taste and fibre, almost no fat. If you don't have access to Chef Paul's spices, almost any Creole seasoning mix will do. Just use a little less, because of the salt in the juice. Contributed to the FareShare Gazette by Fatima; 5 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 325 Calories; 1g Fat (1.6% calories from fat); 11g Protein; 67g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 9mg Sodium. Exchanges: 4 1/2 Grain(Starch). * Exported from MasterCook * Moroccan Lamb and Chickpea Couscous Recipe By :Great Peasant Dishes Of The World by Howard Hillman Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2/3 cup dried chickpeas 3 tablespoons olive oil 2 pounds lean boneless lamb shoulder 1/2 cup chopped white onions 5 cups boiling water 3 tablespoons fresh lemon juice 1/2 cup ripe tomatoes 1/2 teaspoon cinnamon 1/4 teaspoon freshly grated nutmeg 1 bay leaf 2 teaspoons crushed dried mint 1 teaspoon salt -- (scant) or to taste 1/4 teaspoon freshly ground black pepper 4 medium-sized carrots 3 small turnips 2 cups couscous 3 small zucchini 2 Italian sweet peppers 1. Soak the chickpeas overnight in four times their volume of water in a non-corrosive (non-reactive) bowl. 2. Heat the olive oil in a heavy-bottomed 5- to 7-quart pot. 3. Cut the lamb into 1-inch cubes. Brown them (in batches, if necessary) on all sides over moderate heat. Transfer the meat to a warm platter. 4. Reduce the temperature to low and sauté the onions for 2 minutes, stirring frequently. 5. Add the lamb, boiling water, lemon juice, tomatoes, cinnamon, nutmeg, bay leaf, mint, salt and pepper. Stir, cover and simmer the mixture for 20 minutes. 6. Drain the chickpeas and stir them into the lamb mixture. Simmer the ingredients, covered, for 45 minutes. 7. Begin this step 5 minutes before step 6 is completed. Peel the carrots and turnips. Cut the carrots into 3/4-inch long segments and the turnips into 3/4-inch cubes. When step 6 is completed, stir these ingredients into the pot containing the lamb. Simmer, covered, for 15 minutes. 8. Begin this step as soon as the carrots and turnips start simmering in step 7. Put the couscous pellets in a 2- to 3-quart pan. Pour cold tap water into the pan until it reaches a depth of 1 inch above the pellets. Soak the pellets for 10 minutes. 9. Pour the couscous into a sieve, discarding the water. Return the couscous to its soaking pan. Slowly strain two cups of the broth from the large pot into the couscous. Bring this mixture to a simmer. Cover and cook for 5 minutes over low heat. 10. Slice the zucchini into 3-inch cubes and the peppers into 1/4-inch-thick rings. When step 7 is completed, stir in both ingredients and simmer the mixture, covered, for 10 minutes. 11. It should be time to turn off the heat under the simmering couscous pellets as soon as the zucchini-and-pepper mixture starts simmering in step 10. Fluff the pellets, cover the pan, and let it stand for 8 minutes. Then pour off any remaining liquid. 12. Mound the couscous pellets in the center of a warm, large serving platter. Using a slotted spoon, remove the meat and vegetables from the pot and neatly arrange them around the mound. Serves 6 to 8. From : GREAT PEASANT DISHES OF THE WORLD by Howard Hillman; ISBN 0-395-32210-3. Houghton Mifflin, Boston. 1983 Contributed to the FareShare Gazette by Fatima; 5 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 234 Calories; 6g Fat (21.1% calories from fat); 7g Protein; 40g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 309mg Sodium. Exchanges: 2 Grain(Starch); 1 Vegetable; 0 Fruit; 1 Fat. * Exported from MasterCook * My Kids' Favorite Spaghetti Sauce Recipe By :Donna Serving Size : 8 Preparation Time :0:00 Categories : Volume 6-03 Mar. 2003 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound lean ground beef Water Salt -- to taste 1 can tomatoes with the juice -- (large can) 1 large yellow onion -- finely chopped 4 large garlic cloves -- smashed and finely chopped -- (or equivalent) 1 teaspoon dried oregano 1 teaspoon dried basil 2 tablespoons dried parsley 1/4 teaspoon black pepper -- or more to taste Salt -- to taste 1 can ripe olives Fresh mushrooms Butter Garlic paste or powder Salt -- to taste 1 can cream of mushroom soup Water Spaghetti Put beef in a large heavy pot, over a medium flame, with just enough water to cover, then use your hand to mash it up real good as it warms. Add salt to taste. Add tomatoes with the juice. Squish those up by hand also. (Two cans if you like more tomato or if you have more people to feed. *L*) Add onion and garlic, more garlic, if you like. Add good dried oregano, dried basil, dried parsley and black pepper. Let that simmer for about a half-hour, stirring of course, then salt to taste. Reduce heat. Now, here's the "kicker" that my kids love: One can of good ripe olives! Drain the juice into the sauce, then slice the olives thin. Watch TV and take your time slicing the olives. (Still stirring the simmering sauce.) Add the olives. (Still stirring the sauce. Don't want it to scorch at this point.) Ah, then the mushrooms. Whatever kind of mushrooms you like, but NOT the canned ones. Clean and slice the fresh mushrooms. (No hurry, just keep stirring the sauce off and on.) Sauté the mushrooms in butter (however much butter your diet allows *L*) and garlic (either paste - if you know how to do it or powder) and salt to taste. Keep simmering and stirring the sauce until it's reduced to almost as thick as you want it. Now, cheat: Quit cooking the sauce and add a can of mushroom soup. Stir it in well. Cook the pasta and when it and the people, are ready, add the mushrooms to the sauce, with the butter. Now....Just sit back, watch the smiles and hope that you don't have to cook more spaghetti. *L* (Actually, I prefer using spaghettini.) Please forgive that the recipe isn't exact; I don't write down recipes. I just do it. Formatted in MasterCook by Art Contributed to the FareShare Gazette by Donna; 24 March 2003. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 176 Calories; 13g Fat (67.5% calories from fat); 11g Protein; 3g Carbohydrate; 1g Dietary Fiber; 43mg Cholesterol; 175mg Sodium. Exchanges: 0 Grain(Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 1/2 Fat.

Disclaimer: The operators of the FareShare Website are not responsible for the content or practice of any website to which we link for your convenience.